While typically with any dish you are preparing to make using Bacalhau with skin
and bone is best. The skin and bone help retain the flavor of the fish compared to
using boneless skinless fish. Depending on what dish you will be preparing some
cuts/pieces may work better.
Cutting Demonstration Video:
1 ) When cutting a whole fish with bone for example, you would start by cutting
off across the top mainly to give your first center loin a nice clean edge.
2) Two Popular Approaches – When working with whole fish here are a couple
popular ways to cut your fish
Above are two popular approaches to cutting a whole Bacalhau.
Cutting down each side of the center loins where the thickest meat ends and the
wings/bellies begin. Typically one side of the loins will have the biggest
transitions from the center loin and the wing/belly piece, while the other side will
have more of a tapered thickness where you must decide where to cut. The side
with the biggest transitions is due to how the fish is initially split before the
cleaning and salting.
3) The cuts also help determine which pieces you group together for the desalting
so as to get a more even salt level.
*You can view our desalting instructions here:
Instructions are in the more details section of each of the salted cod products on
our site. We will cover that topic again in a future edition.
4. Certain cuts are optimal for specific dishes.
Loins/Lombos (Thickest) – Baking, Grilling, or Frying.
Center Cuts/Postas – Shredded in your dish.
(Purchase Center Cuts / Postas here.)
*Loins/Lombos are typically the most desirable cut as long as you are comfortable with the desalting process, and are the easiest to work with, cooked whole or flaking for any type of dish.
See a video here on how easy to debone / flake:
Wings/Asas/Bellies – Frying or Stews
Meaty pieces almost boneless great for any preparation where you are flaking.
Cerified Origin Paella Rice from L’Albufera Nature Preserve in Valencia,Spain It is a short grain and variety with a pearled colour. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. It is much harder than any other variety in the world, thus allowing it to absorb more liquid (more flavours!) and aromas and that when cooked it is always “al dente”, loose and whole. This rice maintains its consistency even under extended cooking; it never becomes sticky, fluffy, or mushy. The grains remain separate and individually loose from one ideal desired feature for paella cooking.
Bomba Rice - The best feature: It’s very difficult to overcook. Although it’s the ultimate for paella, it’s incredible for all types of rice dishes giving them its distinct, very appealing characteristics.
Which rice should I buy? (Extra or Bomba)
Bomba is recommended to three key audiences: Beginning cooks, Catering companies, and anyone who has better things to do than to hover over the stove
• For our beginner cooks, Bomba is best because it won’t overcook, it absorbs more liquid to ensure your paella isn’t soggy, and is consistent every time you cook paella.
• For Catering: Even when maintained warm for extended time, the rice will maintain it’s texture and shape without getting mushy.
• For everyone: Longer, more flexible cooking times with consistent results means you get to do what really matters. . .enjoy the art of making the paella instead of worrying about it!
How many servings are in a 1 (2.2lbs) kilo bag of paella rice?
1 kilo (1 Kg) of paella rice is generally enough for 10 servings. In more detail: Each 1 kilo bag contains 2.2 Lbs of rice, or about 4 cups uncooked rice. We recommend about 1/4 to 1/2 cup of rice per person.
How much water do I add to my paella rice?
Our 'Santo Tomas Extra' Paella rice requires 2 cups of water/broth per cup of uncooked rice. Our 'Bomba' Paella rice requires 2 1/2 to 3 cups cups of water/broth per cup of uncooked rice.
